In a small bowl, combine ¾ teaspoon of salt, ½ teaspoon of pepper, the onion powder, garlic powder, paprika and thyme

Place the wings in a large bowl, put on a pair of disposable gloves (or wash your hands really well) and massage the rub into the chicken. Make sure to coat them well so every bite will be bursting with flavor

Place the flour in a large zip-top bag and shake in the remaining ½ teaspoon salt and ½ teaspoon pepper

Seal the bag and shake to work the salt and pepper into the flour

Open the bag, add the seasoned wings to the flour, seal the bag again and shake to coat the wings evenly

Generously coat the prepared pan with cooking spray – use the equivalent of about 1½ tablespoons

Put the wings on the pan in a single layer with a little space between each

Generously coat the tops of the wings with cooking spray – use the equivalent of about 1½ tablespoons

Bake until nicely browned and crisp, 45 to 55 minutes. You do not need to flip the wings

Serve with lemon wedges on the side for squeezing, and sriracha if desired